Pillsbury Easy Chicken Pot Pie

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Tips From The Pillsbury Kitchens

How to Make Classic Chicken Pot Pie | Pillsbury Basics
  • tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
  • tip 2 A standard 9-inch glass pie plate works best for this recipe.
  • tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
  • tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
  • tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

Easy Chicken Pot Pie Pillsburycom Recipe

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  • 10.03.2017 – 14:12

Homemade Chicken Pot Pie With Pillsbury Biscuit Crust

This is what I like to call “Comfort Food”. I just love pot pies! It was very easy and frugal, and made from a leftover roasted chicken. I hope will try it.

Total Time: a little over an hour


  • 2-3 cups cut-up de-boned chicken meat
  • 1 carton chicken broth
  • 1 medium onion, minced
  • 2 stalks of celery, minced
  • 1 carrot, minced
  • 1 bay leaf
  • Season to taste. Start with an 1/4 tsp of each, old bay seasoning, black pepper, sage, thyme, rosemary, season salt, dill & basil.
  • 2 stalks of celery, chopped and set aside
  • 4 carrots, cut up in small cubes set aside
  • 1/2 cup sweet baby frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1-2 Tbsp Wondra & 2-3 tablespoons of water
  • 1 Pkg Pillsbury Grands Biscuits
  • 1 egg, beaten


  • Put all your chicken in a medium pot, and add chicken broth. Turn heat on high.
  • Add minced onion, minced celery, minced carrot, bay leaf and all seasonings. Let this simmer for about a 1/2 hour.
  • Prepare the chopped carrots and celery.
  • Then remove from the heat and using a strainer and large bowl, pour the soup through a strainer. Save all the broth to return to the pot. The chicken will go into a dish to cool.
  • When cool enough to touch, then pick through the chicken separating the meat from bones and skin. return the broth to the pot and add the cut up chicken meat. Discard all bones and skin.
  • Add the canned soups to the broth and the chicken, stirring well. Add the cut up celery, carrots and peas. Bring to a boil, then bring down to a simmer.
  • Also Check: Lazy Dog Chicken Pot Pie

    How To Make Chicken Pot Pie With Crescent Roll Crust Step By Step

  • Preheat the oven to 375°F and spray a large baking pan with cooking spray and set aside. Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Stir in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.

  • Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.

  • Spread the crescent rolls over the top of the filling. Place in the oven and bake for 14-16 minutes until crescent roll dough is golden brown on top and cooked through. Let it cool slightly before serving.

  • More About Pillsbury Homemade Chicken Pot Pie Recipes

    Easy Chicken Pot Pie Puffs

    FromTotal TimeCategoryCalories

    • Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center pleat and pinch dough gently to hold in place.

    FromCategoryServingsTotal Time

    • Heat oven to 375°F. Spray 12×8-inch or 11×7-inch rectangular glass baking dish with cooking spray.
    • In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
    • Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through pour mixture into baking dish.
    • Unroll crescent dough separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.

    FromTotal TimeCategoryCalories


    FromCategoryServingsTotal TimeFromCategoryServingsFrom

    Read Also: The Key Lime Pie Company

    Easy Chicken Pot Pies With Pillsbury Biscuits

    With a chill in the air and my son back in school, it finally has begun to feel like fall. This time of year, coffee seems to taste better, the fireplace is usually on, and comfort foods are often on our familys menu. Chicken pot pies are something we all enjoy, but it isnt always practical to make the dish because of our busy schedules. The good news is that I found a convenient solution using Pillsburys Easy Grands! biscuits.

    To make the mini chicken pot pies, I followed a recipe that I pulled from Pillsburys website. You simply flatten out the dough from the Grands! biscuits container, place it into a muffin tray, and add your filling. Within a few minutes, you have individual pot pies that are easy to eat.

    My son wanted to help me prepare the mini pot pies and seemed to enjoy flattening the Grands! dough using the bottom of a bowl. I used this approach to help maintain an even thickness and to help keep his fingers out of the dough. I then placed the flattened dough in the muffin tin and lightly pressed it into the mold. Be sure to use a little non-stick spray to help the pies come out.

    The chicken pot pies were the perfect item for a fall day. Comfort food always hits the spot and the portion size was just right for my son to handle. from start to finish, it took less than 30 minutes to prepare and cook the mini pot pies, and they disappeared in about the same amount of time.

    Tips And Notes For Making Chicken Pot Pie

    • This recipe works perfectly for leftover Thanksgiving turkey! Just substitute it in place of the chicken.
    • You can use a deep dish pie plate or a rectangular baking dish I used a 9 inch deep dish pie plate and placed the crescent rolls in a pizza shape on top, overlapping at the center. If you make it this way, make sure the overlapped part in the center is cooked all the way through before removing from the oven. It might require a few extra minutes of cooking time.
    • If you use a rectangular baking dish, you can simply lay the crescent roll dough over the top of the filling. No need to separate the crescent triangles!
    • You can use a small bag of frozen mixed veggies in place of the fresh veggies.

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    Classic Chicken Pot Pie

    Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

    Provided by By Betty Crocker Kitchens

    1 3/4 cups chicken broth
    2/3 cup milk
    2 1/2 to 3 cups cut-up cooked chicken or turkey
    1 box frozen peas and carrots
    1 box refrigerated Pillsbury Pie Crusts , softened as directed on box


    • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots remove from heat.
    • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch glass baking dish. Pour chicken mixture into crust-lined dish.
    • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under flute edge.
    • Bake about 35 minutes or until golden brown.

    Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

    How To Make Pillsbury Chicken Pot Pie:

    Classic Chicken Pot Pie | Pillsbury Recipe

    1) Cut the chicken breast into 1-inch cubes. Season and cook in in a hot pan until brown on both sides. You can also use leftover rotisserie chicken cut into cubes you if you prefer.

    2) Sweat onion, carrot, celery in a pan until caramelized, about 5-7 min

    3) Quickly blanch potatoes until fork tender, approximately 2 minutes

    4) Add everything else to a pan and stir, bring to a boil. Take the pan off the heat.

    5) Transfer the pot pie chicken mixture into a deep casserole dish. Open your crescent roles and press the seams together so they are no longer in triangles, but in rectangles. Stretch them across the top of the casserole dish forming the top pie crust.

    6) Put in the oven just long enough to cook the crescent roles about 15 minutes or until golden brown.

    7) Remove from oven and serve the chicken pot pie in a big soup bowl or baking dish! Everyone gets the pot pie along with toasty crescent rolls.

    I hope you enjoy this easy Pillsbury Chicken Pot Pie. It is such a great comfort food. You can see the video segment below if you learn better by watching!


    You are going to love this easy version of the classic chicken pot pie. Will you try making this Pillsbury chicken pot pie?

    Printable Pillsbury Chicken Pot Pie Recipe:

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    Pillsbury Chicken Pot Pie

    This is a simple, no-canned soup chicken pot pie recipe. I added instructions for poaching the chicken breasts, but you can also use about 2.5 cups of leftover chicken or turkey. If you do, be sure to add 1 3/4 cups of chicken broth . There are many pot pie recipes on here, but I couldn’t find the Pillsbury recipe so I had to post so I knew where to find it 🙂 It’s very easy to double and freeze too. Also feel free to add garlic or different veggies to suit your tastes.

    Provided by lolablitz

    Yield 1 pie, 6 serving

    Number Of Ingredients 10

    1 lb chicken breast, boneless skinless
    2 pie crusts
    1/3 cup butter
    1 3/4 cups chicken broth, from poaching process
    1/2 cup milk
    2 cups frozen mixed vegetables, thawed


    Nutrition Facts : Calories 625.6, Fat 38.8, SaturatedFat 14.1, Cholesterol 78.4, Sodium 894.3, Carbohydrate 45, Fiber 5.6, Sugar 0.7, Protein 25

    Chicken Pot Pie Made With Pillsbury Pie Crusts

    As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, its still a comforting meal to me, and sometimes Ill find them on special at the grocery store for $.75 each and buy a few.

    I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that Im making and testing. Thankfully I found it, so now I can share this delicious recipe with you! Maybe it will bring about fond and comforting memories for you as well!


    • 2 medium yukon potatoes, peeled and diced
    • 1/3 cup all purpose flour
    • 1-3/4 cup chicken broth
    • 1/2 teaspoon poultry seasoning
    • 1/4 teaspoon dried rosemary
    • 1/2 teaspoon ground black pepper
    • 1/2 cup milk
    • 2-1/2 cup cooked, shredded chicken
    • 1 box refrigerated pie crust , brought to room temperature


    Preheat oven to 425 degrees.Begin by sauteing your onion with the butter in a medium saucepan.
    Add the garlic and celery, heat until just softened.
    Stir in flour and whisk quickly until well blended.

    Recommended Reading: How To Make Homemade Pot Pie

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